Can you really OS on pasta sauce?

lynzpower

I used to use chopped toms ( value) but now use plum toms ( aldi ones are partic good) drain them then wizz them with stick blender. Nice and thick then. Add garlic, a splodge of puree some lazy chilli an sauteed onions & mushrooms, perfect for me.

I hate the jars, far too salty and god knows what is in them.

lynzpower

Bargain_Rzl wrote:

Dare I hazard a guess that woopsie means reduced-to-clear/yellow-stickered?

I'm sure one of the supermarkets (can't think which) has "whoops" written on their yellow stickers

yep, its asdas

Edinburghlass_2

Question for Toxic Lemon...

I love fresh tomatoes but hate any type of tomato sauces, in fact only recently will eat fried/grilled tomatoes

So does using fresh tomatoes while making a sauce mean they actually taste of tomatoes if you see what I mean?

Angelina-M

studentphil wrote:

Fresh Toms in summer of course.


But what about in winter?

Phil, recently I went to Tesco and they had reduced their vine toms from £1.09 down to 10p a tray. I bought about 15 trays and roasted them, then made a base sauce for the freezer so it is possible to still use fresh toms. I know they arent the same as home grown but they come in a close second and if you can get them cheaply its well worth doing.:A

jennyjelly

Passata is seived tomatoes - it's sort of like thick tomato juice and it's a really good cheap base for sauces.

Personally I can't stand jar sauces - they have the texture of snot and probably about the same nutritional value!

Glad

tawnyowls wrote:

There shouldn't be - the canning process is what preserves the food. I've just checked my Lidl can, and that has tomatoes, tomato juice and citric acid (vitamin C) - as the Lidl stuff is usually far better labelled (continental regulations), I'm sure if there was anything else, they'd have to mention it.

I'm with the HM pasta sauce too - onions, garlic, mushrooms, basil and a couple of tins of tomatoes; job done.

citric acid is not actually Vit C it is an organic acid found in citrus fruits and a natural preservative

ascorbic acid is Vit C

studentphil

So if Passata is a base, what do add to it to get a full sauce?

Louiseuk25

Edited as hadn't read entire thread

JoeyG

This thread is great!... I have pasta alot, so I should really learn how to make the sauce.

I'd love to see more traditional Italian recipes (Mama's secret recipe style)... I'm pretty useless with experimenting

studentphil

Next silly question, how do you know how much Passata to use?